by Maomaomom

西红柿腌肉意面2 【Amatriciana】
This is my son’s another favourite pasta dish.

Prepare time: 20 minutes
Cook time: 20 minutes
Level: Easy
Serves: 3 servings


1) 1 tbsp olive oil, 115g salt reduced bacon diced, ¼ tsp hot red pepper flakes (can be substitute with 2 tsp freshly minced garlic);
2) 375g (2 medium size ) tomatoes, 1/4 red onion (150g) peeled and chopped;
3) 2/3 tsp salt, 1/6 tsp ground black pepper;
4) Whole wheat or regular spaghetti or other pasta (240g), 1 tsp salt, 2 tsp olive oil;
5) 3tbs parmesan cheese, ½ cup freshly chopped parsley.


1: Put tomatoes in boiling water for 1 to 2 minutes, rinse them with cold water. Peel the skin and chop into small pieces. In a non-stick deep sauté pan on high heat, sauté diced bacon with 1 tablespoons olive oil for 2-3minutes (Picture 1) until the bacon fat runs and bacon is light brown (Picture 2).
2: Reduce to medium heat, add red pepper flakes, sauté for 30 seconds, then add chopped onion cook until transparent (Picture3). Then add diced tomatoes and all ingredient of Ingredient 3) (Picture 4), cover, and cook over low heat for 10 minutes (Picture 5).

西红柿腌肉意面1 【Amatriciana】

3: When sauce is cooking, in a medium sauce pot, add 6 cup water, 1 tsp salt and 2 tsp oil bring to boil, cook pasta over medium heat for 10 minutes (Picture 6) and  drain well.
4: When ready to serve, stir the sauce into the freshly cooked pasta (picture 7), and mix in 3tbs parmesan cheese and ½ cup freshly chopped parsley (Picture 8).


pf button big 【Amatriciana】

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12 Responses to 【Amatriciana】

  1. mywife says:


  2. lia says:


  3. jackie says:

    how to make pasta salad? the cold one? for kids. thanks

  4. Jolin says:


  5. gerard duguet grasser says:

    madame … you chinese recipes are great … i do make the won ton soup and it is almost like the one i know … but “amatriciana is a different plate, a great roman pasta … no oignons, no pancetta but a special lard ffrom the cheek pork, no oil you cook with the grease coming out the lard with a slow medium cooking in order they became slightly brown and you add the tomatoes … you add pecorino ( no parmiggiano ) and make the final step which is to mix well the pasta tomatoes sauce and a little water where you cook the pasta, you should create a creamy sauce ( with the starch of the pasta water ) … it is a much different result than the one you have here … delicious … if you have question i will answer, i am not italian but i cook italian for a long long time …………… thank you for your great recipes … gerard

  6. Lei says:


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